12 Reviews

Thank you for an easy and delicious recipe!

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Miss Tinkerbell September 10, 2014

This was soooo good! I did change the recipe a bit to suit our tastes; I used Ritz crackers instead of breadcrumbs, and instead of putting mustard on breasts I made a sauce to top them with (after baking) 1 can coc soup mixed with 2/3 c sour cream and 2 1/2 tsp dijon mustard. I baked about 45 minutes, thanks!

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Rollin in the Dough! April 06, 2010

Yum. I used Provelone cheese and a bit more Dijon than called for. Also, I sprinkled the pounded breasts with a little salt and pepper first, and then rolled the chicken in panko (coarse bread crumbs). Served these with a mushroom cheese sauce. Absolutely delicious.

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A Messy Cook August 20, 2009

Very tasty. I had to use milk instead of eggs (ran out) but they coated fine.

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MoreWithLessMom March 23, 2009

I made this for my husband and my mom last night, and everyone said it was really good. I left out the dijon mustard since I'm not a huge fan, but other than that, no changes. I also made a chicken cordon bleu sauce that I found on RecipeZaar to pour over it. Thanks for sharing.

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Lucky Clover January 31, 2009

I forgot to get the tooth picks but managed to pack the rolled chicken portions next to each other in a baking dish instead and very little cheese escaped (and I used two slices per breast!). I loved the mustard on it!

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Britinjersey August 20, 2008

I made this casserole style by layering ingredients in a casserole dish, beginning with chicken cut into thin strips and ending with crumbs. Came out very yummy. mmm...

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LizAnn June 29, 2004
Chicken Cordon Bleu